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Coconut Macadamia Macaroons


3 dozen cookies


2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
1 cup macadamias, chopped (optional)
2 squares semi-sweet chocolate


Preheat oven to 350°F. Using pan release, lightly grease baking sheets.

In a large mixing bowl, stir flour, coconut and salt together. Add sweetened condensed milk and extracts, mix well. Blend in macadamias.

Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes until coconut is toasted and edges of cookies are lightly browned.

Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.

Melt chocolate as directed on package. Grizzle over cookies. Refrigerate until chocolate is set.

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